- 1 lb nopalitos, nopales prickly pear cactus paddles that have been stripped of spines, cleaned, and chopped
- Olive oil
- 2 large cloves garlic, minced
- 1/2 red onion, roughly chopped
- 1 jalapeño pepper, stem and seeds removed, chopped
- 1 medium tomato, roughly chopped
- Salt and pepper
- 1/2 avocado chopped
- 2 Tbsp olive oil
- Sauté onions, garlic, jalapeño: Heat a tablespoon of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add red onion, garlic, and jalapeño. Cook for a minute, stirring occasionally.
- Add the nopalitos, then the tomatoes: Add the nopalitos. Cook for several more minutes. Then add the chopped tomato. Continue to cook until all vegetables are cooked through. Season with salt and pepper to taste. Serve immediately.
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